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Eggless Strawberry Cake

| March 6, 2013 Comment

eggless strawberry cake

Made with fresh strawberries, this eggless strawberry cake is moist and delicious and very easy to make. Baking cakes without eggs can be easy with a little experimentation. This is one of those eggless recipes that can be made quickly and can be served as a coffee cake or as eggless dessert.

Servings: 6-8
Cooking Time: 35-45 minutes

Ingredients

  • 2 1/2 cups all-purpose flour or cake flour
  • (baking powder and soda are already added)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • Salt, a pinch
  • 3 cups fresh strawberries, pureed
  • 1/4 cup strawberries, cut into small pieces
  • 2 cups sugar (brown or white)
  • 3/4 cup melted butter (1 1/4 stick)
  • 2 tsp vanilla essence

Preparation

  1. Preheat oven to 350°.
  2. Sift and mix the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, using a hand mixer or whisk, mix together the butter and sugar; then add the strawberry puree and flour and mix well to form a thick flowing batter. If you need more liquid, add some milk.
  4. Grease a 9-inch round cake pan or a 9×13-inch bread pan and sprinkle some flour so the cake doesn’t stick to the sides when done.
  5. Pour half the batter, place the cut strawberries evenly, and pour the remaining batter to cover the fruit.
  6. Bake the eggless strawberry cake at 350° for about 35-45 minutes. Use a toothpick or fork to check if the cake is done – the fork should come clean.
  7. Cool the cake for about 5 minutes. Remove and cool some more on a wire rack.
  8. Serve the eggless strawberry cake with whipped cream along with coffee or as dessert. Wrap the remaining cake in plastic wrap.

Category: Eggless Baking

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